Oklahoma State Sugar Art Show

The Grand National Wedding Cake Competition

Perfume 2017!

River Spirit Expo Building, Lower Level
September 30 – October 1, 2017 with competitor setup September 29 (no public viewing)

Public Admission Hours
Saturday from 10:00 a.m. to 10:00 p.m.
Sunday from 10:00 a.m. to 6:00 p.m.


PERFUME 2017: bottles, advertising profiles and spreads, antiques, museum pieces, translations to other mediums. Create a fabulous, romantic, innovative, cake. Design ideas can be wide open but must not be risqué or copied. An image of your inspiration must be provided for the judges to see. VIP Metallic and luster dusts must be used only on the exterior decorations, toppers, applied side designs, hand painting, stenciling and boards, etc., but MUST NOT be used to completely cover or paint the cake-covering surface itself. Titles may be used only once and must be registered as soon as possible with Loydene Barrett by email to loyscakes@cox.net or at the address listed above. If you choose a title that has been preregistered and PAID FOR, you will be notified and given the opportunity to choose an alternative.

Beginning Friday afternoon at 4:00 PM, September 29, one-by-one tense competitors will begin to arrive, register their entries, and then move their precious showpieces onto the exhibition floor. Final preparations are completed by Saturday morning, September 30 between 7:30 and 10:00 AM.  (The event is NOT ready for public viewing until after 10:00 AM).

The atmosphere bustles with the rustle of fabrics being pinned, last minute touch ups, the agony of repair, then cakes revealed in all their glory, as nervous competitors complete the registration process. Finally the public unveiling at 10:00 AM sharp, Saturday, September 30 continuing through October 1, 2017. These showpieces have artwork that may have taken weeks or months to complete.


Squires Kitchen is sponsoring a new competition, tiered floral showstopper. Check the rules that pertain specifically to that special category. The successful competitor will not only win wonderful prizes but a feature story focusing on how the cake was made and beauty shot as well as a bio on the winner.

Ceri Griffiths has made changes to his sponsored royal icing category. This year the board challenge has been replaced with a 6-inch cake on a board.

Dawn Parrott’s pastillage theme is, “Under the Sea!”

Julia Usher’s decorated cookie competition will once again field a $1000 prize for first place. Make sure the cookies created are stable. Get them made early; this is a wonderful return for an investment of just 12 cookies.

Baking Biscotti with products provided by Guittard Chocolate, Nielsen Massey Vanillas and Royal Pacific.


The price of general admission to this iconic event at an inexpensive $10 each day is minimal – all visitors can access the show, the exhibition and world-class demonstrations.


Please click on the Daily Schedule tab for information and hours and the presenter’s bios. These updates will be posted in June.

Australia’s Greg Cleary and the beloved duo Marina Sousa and James Rosselle

Cake aficionados travel thousands of miles to be a part of this iconic exhibition. It would be fair to say that competitors credit success at this event to be a key that opens doors to television possibilities, presenting, teaching and other exciting avenues that involve the sugar arts.


After the 2017 competition concludes, sugar artists can attend a unique hands-on class with the magic duo Marina Sousa and James Roselle. They will teach privately October 2 and 3, 2017 at the Doubletree Warren Place lower level. Sugar artists Marina and James have had significant professional and television experience and are visible personalities in their own right. This will be Marina’s first public appearance in more than 18 months. The workshop showcasing both talents will be suitable for all levels. Details of the class content will be posted in June. Students will be assigned class positions on a first come, first served basis so don’t delay. This class will be very popular. Please download the Oklahoma State Sugar Art Show (#OSSAS) entry form for class registration signup and send ASAP to Loydene Barrett.


Relax in our host hotel room block at The Doubletree at Warren Place (also our sponsor) where everyone is welcome – artists, guests, travelers and visitors alike. You never know whom you might see in the halls; many of your favorite and prominent artists will be registered there. The hotel not only puts out the welcome mat, but sponsors significant prizes for our event, so please return the favor by staying with them. Choose excellent value and good quality accommodations from a lovely portfolio of rooms that have been set-aside exclusively for us. Touch the accommodation button to facilitate the process mentioning OKLAHOMA SUGAR ARTISTS to access the show price of $83 for 1- 4 in a room.

Book accommodations at the reduced group rate.


My sponsors, new and long term, are such an important and integral part of this success and I thank them all most sincerely for their fabulous support and for being an important part of this ongoing dream. This event amplifies opportunities to support and promote a sponsor’s products while showcasing their latest lines, also reinforcing those that are time-tested and keeping eyes on the lookout for the new and original. Creative and clever competitors innovate challenging showstoppers that in turn inspire the collective imagination of receptive manufacturers. I ENCOURAGE contestants to support these businesses.


CAKE SECURITY is a key issue when cakes are on display. Recently we had some inexcusable damage to some of the entries at the 2012 show. It was apparent that artists were frozen in place rather than reacting. Direction given to me by Tulsa State Fair Management (who were extremely angry over this act of vandalism) is: Competitors should all be their own watch dogs and if anyone is seen touching, damaging or stealing property then first yell out loud and clear to bring public attention to the perpetrators. Immediately inform roaming security volunteers who will know what to do next to alert fair personnel. There is a complete security department at the fair but neither they nor the volunteers have eyes in the backs of their heads. Be aware, be on guard, and know they have your back!


Join us for the companion competition for a full program of exceptional divisions displaying celebration and special occasion cakes, memorable techniques and creative innovation threaded throughout the exhibit. Be inspired: celebrate the cake, compete, share, be educated. Competitors don’t have to compete in the wedding cake competition if they don’t want to or do not qualify; the wedding cake competition is only open to contestants’ semiprofessional and above. As indicated in the rules, there are two distinct shows under the one umbrella – read both sets of rules for additional and complete information.


I am deeply indebted to the amazing volunteers who flock in each year from all states to lend a valuable hand on site, specially the following principal players: Grady Perryman and his OSU students, Scott and Barbara Ferguson, Leanne Pomellitto, Glenda and Primo Galvez, Laura Galvez Nichols, Carolyn and Rusty Mangold, Edith and Larry Hall, Robin Van Hoozer and family, Marrianne Whisenhunt, Nancy Palmer-Arbaugh and Janell Deal for their consistent support and dedication to a vehicle that has and will continue to set the standards of world class decoration.

Loydene Barrett has made many selfless contributions for the success of this event, even denying her personal artistic direction in the best interests of others. It must be mentioned that her professionalism and devotion to the show often goes above and beyond as she unselfishly puts the aspirations of others before her own.

Grace McMillan, ever gracious, produces and updates our stunning website each year, which reaches millions worldwide. We are very grateful for her expertise, unflappable disposition and professionalism.

I am your personal guide for all aspects of the sugar art show. Please contact me at kvsugarart@aol.com with any questions you might have.

Our achievements over this past twenty-three years are unparalleled, and the event has taken on a personality of its own. So come along, enjoy, be a part of cake art history!

Kerry Vincent